This was one of those posts that almost didn’t happen, a deadline that almost wasn’t made thanks to a nasty little bug called norovirus. You may have heard about it? Well, let me tell you first hand that I have never been so sick in all my life. The other thing is that it’s scary contagious! I started showing symptoms in the morning two days ago and less than 12 hours later Maddy started vomiting. Mike followed Maddy an hour after that. We quarantined Molly at my in-laws house in the hopes that she wouldn’t get sick but shortly thereafter, my mother-in-law got sick also. So home Molly came. So far it seems that she’s escaped this awfulness.

Fortunately I’m on an upswing and Maddy is already back to her old self but boy oh boy, it was a rough couple days. Nothing like being sick and having to take care of the entire household. But that’s what being a mom is, right? As awful as I felt as I was trying to manage to still take care of everything and everyone, Maddy made it all worthwhile with one sentence. This morning Maddy said to me, “Mommy, thank you for rescuing me and making me feel better.” That little girl made my whole day. I’m so glad to know that I was able to make her feel safer during what was definitely a scary time for her.

In the last two days I haven’t really eaten anything but now that I’m back to normal food is finally starting to look appetizing again. Especially this chocolate cake! This isn’t any chocolate cake though. This is red wine chocolate cake. For my version I used Quitapenas Malaga, a dessert wine that pairs nicely with cheeses, figs, orange, dates, and chocolate. It has notes of honey, caramel and raisin. I’ve had wines with chocolate before so why not wine in chocolate? You can use any red wine you like. This cake is moist, has a deep, chocolate flavor and is paired with a slightly sweetened mascarpone whipped cream. This is easily one of the best cakes I’ve ever made and I would kill for a piece of it right now.

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A deep chocolate cake with undertones of cinnamon and wine topped with sweetened mascarpone whipped cream.

Ingredients

For The Cake

4 ounces bittersweet chocolate

1 3/4 cups brown sugar

10 tablespoons unsalted butter, at room temperature

3 large eggs, slightly beaten

2 1/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup red wine

1/3 cup whole milk

1/2 teaspoon vanilla extract

For Whipped Cream

1 cup mascarpone cheese

1 cup chilled heavy cream

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

Instructions

Make the Cake:

Preheat oven to 350 degrees and spray a 10-cup bundt pan with non-stick cooking spray or grease and flour. Set aside.

In a small bowl, melt the chocolate and set aside to cool to room temperature.

In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar and butter together until light and fluffy. Add the eggs and beat until combined. Add the cooled chocolate and mix until incorporated.

In a large bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt.

Add the dry ingredients to the mixing bowl. Pour in the wine, milk and vanilla extract. Beat on medium speed just until combined, scraping down the sides as necessary.

Scrape the batter into the prepared pan.

Bake for 45-55 minutes, until a tester inserted into the center of the cake comes out clean. Cool 10 minutes in the pan before turning out onto a wire rack to cool completely.

Make Whipped Cream:

In a medium bowl, whip together the mascarpone, heavy cream, sugar and vanilla until soft peaks form.

Oh, this by far my favorite cake! I made a few chocolate cakes with red wine and I think they´re so amazing. But I never used this type of dessert wine, will have to try asap. By the way, the name of the wine is very fitting, considering that nasty virus, in spanish it means something like `sorrow remover´. I´m pinning this recipe!

Wine in the cake? That sounds about perfect! I’m so sorry about the norovirus. Some of that went around at work and you’re right, it’s crazy contagious. In fact, I remember an episode of it in our house when the kids were much younger and it’s so hard to take care of everyone when you feel like crud, too. You have my sympathies! Glad to hear you’re on the mend and your appetite is back!

I am a food safety inspector for my day job, so I totally understand what you went through. Foodborne illness is no joke, and all around horrible! I am so sorry to hear everyone was sick, I am glad to hear you all are on the upswing:-) I love the idea red wine in your chocolate bundt cake, it sounds amazing! I have never had that brand of wine, I will look for it, thank you for sharing! Sending big hugs, Terra

That was one nasty virus but I am glad you are all on the mend. Bless your little daughter for expressing her thanks so sweetly. That is one beautiful cake and I’ll bet the wine adds an unbelievable richness and depth to the chocolate!

I love your little girl’s comment about you rescuing her, that is lovely! Glad you are all feeling better. You cake sounds incredible. I have had cupcakes with red wine in them before, and I have a dessert wine that would be fabulous in your recipe. Thank you for sharing this lovely recipe, and for introducing me to the Bundt a Month Club

Oh no! So sorry to hear you guys were sick. I know what you mean about the whole household going down. Same here, if one get sick – the rest follows. But this cake! Oh my! I got this pan for my birthday last month and I have been itching to use it. I LOVE your red wine chocolate pairing for this cake. And it’s so gorgeous!!!

Kate, your bundt is gorgeous!!! so pretty! I love your bundt pan! the cake is stunning. Seriously! And YOUR photos look great! you don’t need any pointers at all!
Love this post and wow, I am in awe that you even baked this month after being sick like that. I’m so glad you and your family are feeling better and love what your daughter said to you. So precious!

I’ve never baked with wine in my cake. . can’t wait to try this recipe!!

Kate..I’m so glad to hear you’re better now. I’ve never heard of the norovirus, but now that I’ve typed it..I’ll probably get it lol I was not sick..no colds..nothing, for 5 years. then, BOOM, I started catching everything under the sun! I think it’s cyclical. That said..beautiful bundt! I think I’m going to try and get one in this month (knock wood). I only hope it looks as gorgeous as yours, since I rarely make bundts. Here’s to no pan sticking, like my last one – all of those pretty bundt pan nooks and crannies! ARGH!

Oh goodness! Well be careful Lisa because it is running rampant here in Jersey. I have NEVER been so sick in all my life! I hope you don’t get it. And thank you! I’m so happy you like this cake And good luck on yours! I have had plenty stick to the pan and break when coming out. You should get a Nordic Ware pan and some Bak-klene ZT spray. I haven’t had anything stick since making those two changes.

good looking cake there Kate, never thought of red wine in a cake, so glad you are all feeling better, that is one nasty icky bug to get. Esp. the kids, your daughter’s comment of rescuing her was so cute!!!

Just wanted to let you know I used coconut oil instead of butter in the cake, and it turned out great! My hubby made the comment the cake was one of the best desserts he has eaten and is truly decadent. We appreciate your website and fantastic recipes!

Actually, I have no tried using a dry red wine but now I’d be curious about the difference in taste. That being said, I don’t think you need a dessert wine but you’re probably right to stay away from a dry red wine. Hope you enjoy this!